Ingredients:
- 2 cups cooked chicken breast, shredded or chopped
- 1/2 cup mayonnaise (preferably homemade or sugar-free)
- 1/4 cup sour cream
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions:
- Prepare the Chicken: If you haven’t already, cook and shred or chop the chicken breast. You can use leftover chicken or poach it in boiling water for about 15 minutes until fully cooked. Let it cool before using.
- Mix Dressing: In a large bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, garlic powder, salt, and black pepper. Mix until smooth and well combined.
- Add Vegetables: Add the chopped celery, red onion, and parsley to the bowl.
- Combine: Add the shredded chicken to the bowl and mix everything together until the chicken is evenly coated with the dressing and vegetables are well distributed.
- Chill and Serve: Refrigerate the chicken salad for at least 30 minutes to let the flavors meld. Serve chilled, either on a bed of lettuce, in lettuce wraps, or on its own.
Tips:
- For extra crunch, you can add a few chopped almonds or walnuts.
- Adjust seasoning to your taste. You can add more salt, pepper, or lemon juice as needed.
